The Bailey’s Chocolate Chip Pound Cake is a decadent treat that combines the rich flavors of Bailey’s Irish Cream with the classic comfort of a chocolate chip pound cake. This indulgent loaf is perfect for those special moments when you want to treat yourself or impress your guests with a sophisticated dessert.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup Bailey’s Irish Cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• Powdered sugar for dusting (optional)

Directions:

1. Preheat your oven to 325°F (160°C).
2. Grease and flour a 9×5 inch loaf pan.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the Bailey’s and vanilla extract.
6. In another bowl, whisk together the flour, baking powder, and salt.
7. Gradually add to the creamed mixture, beating just until combined.
8. Fold in the chocolate chips.
9. Pour the batter into the prepared loaf pan.
10. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
12. Dust with powdered sugar before serving, if desired.

Prep Time: 15 minutes | Cooking Time: 60-70 minutes | Total Time: 75-85 minutes
Kcal: 330 kcal per slice | Servings: 10 servings

Slow Cooker Recipe

INGREDIENTS:
• 1 packet maltesers
• 2x 200gms milk chocolate
• 1 tin 395gm tin condensed milk
• 1 or 2 shot glasses Baileys Irish cream (I did two for SC and two for me :-))
• 1 tsp vanilla essence

METHOD:
Place all ingredients into the slow cooker except maltesers and Baileys.
Cook on High for about one hour.
Stir every 15 minutes when thick and the mixture comes away from the spoon turn off the slow cooker add Baileys.
Pour into a t in lined with baking paper.
Place Maltesers over the top.
Place in the fridge overnight to set
Now to drink the rest of this and wait for the fudge to set mmmm ..

Ingredients:
1 chocolate cream filled roll
Baileys
375ml thickened cream
1 tub Pauls double thick Chocolate custard
1 tub Pauls double thick Vanilla custard
Tim Tams – a variety of chocolates (Flake, Aero bar, Kit Kat, Peppermint crisp etc)
To start: Pour yourself a glass of Bailey’s & Ice:)

Method:
Slice the chocolate roll into thin slices.
Layer the sides and base of a trifle bowl with cake & drizzle generously with Baileys (depending on taste).
Pour chocolate custard over the cake, top with another row of cake slices drizzled with Baileys, a layer of chocolate custard & top with chopped Tim Tams (all to reach the level just above the cake on sides of bowl).
Pour over a layer of vanilla custard, smoothing to the edge and layer custard with 375ml whipped cream.
Layer cream generously with chocolates of choice – chopped Tim Tam’s, flake, peppermint crisp.
Pour over more Baileys (depending on taste).
For a Christmas version, use chopped aero bar & cherry ripe.
Refrigerate until ready to serve.
Note: Trifle can be made the night before.
Each time you make this, you will find yourself adding something different.
It’s so easy !). To finish: Enjoy a glass of Baileys & Ice:
There are many versions of Trifle .. this is just a chocolate one ….